AT A GLANCE
|01||Rinse chicken inside and out under cold running water, then place in a stockpot with onion, carrot, celery, garlic, thyme, bay leaves, peppercorns and 2.5 litres cold water. Bring to the simmer over medium-high heat, reduce heat to medium and simmer, skimming occasionally, until well flavoured (1½-2 hours).|
|02||Meanwhile, soak trahanas in plenty of cold water until softened (1-1½ hours).|
|03||Remove chicken from stock and set aside to cool. Strain stock through a fine sieve, skim fat from surface, transfer 1.5 litres to a clean saucepan, then bring to the boil over high heat. Add trahanas and 2 tsp salt, stirring continuously to prevent sticking, then reduce heat to low-medium and stir occasionally until thick (30-45 minutes).|
|04||Meanwhile, when chicken is cool enough to handle, coarsely shred (discard skin, bones and sinew) and refrigerate until required.|
|05||Whisk egg and lemon juice in a bowl, then, whisking continuously, add to soup and stir until thickened (2-3 minutes; do not boil). Add chicken, stir to warm through and serve hot scattered with dried mint and haloumi.|
Note Sour trahanas is available from Greek delicatessens.